Breakfast Burrito (Plant-based)
Breakfast
Ingredients:
Tofu Scramble Filling
- ½ block firm tofu, crumbled
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 1 garlic clove, minced
- ½ tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp nutritional yeast (optional)
- salt and pepper to taste
- 120 g (½ cup) black beans (optional)
- 120 g (½ cup) corn kernels (optional)
- 1 small tomato, diced (fresh)
- 2 tbsp ranch dressing (plus more for drizzling)
Burrito Assembly
- 2 large tortillas (burrito size)
- fresh parsley or cilantro, chopped (for garnish)
- hot sauce (optional)
Equipments:
- Large non-stick skillet
- Spatula
- Knife and cutting board
Features:
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Sauté the Aromatics
Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Cook for about 5 minutes until softened and fragrant. - Cook the Tofu Scramble
Add the crumbled tofu. Sprinkle in ½ tsp turmeric, 1 tsp cumin, 1 tsp smoked paprika, 1 tbsp nutritional yeast if using, salt and pepper. Stir well to coat. Cook for 5–7 minutes until the tofu is golden and well seasoned. - Add Optional Veggies
If using, stir in 120 g (½ cup) black beans and 120 g (½ cup) corn kernels. Cook for another 2–3 minutes. - Finish with Ranch
Remove from heat and stir in 2 tbsp vegan ranch dressing. - Warm the Tortillas
Warm 2 large tortillas in a dry skillet for 30 seconds per side. - Assemble and Serve
Divide the tofu scramble between the two tortillas. Top with fresh diced tomato, a drizzle of extra ranch, and fresh cilantro. Fold into burritos and serve warm.
Notes:
Warm the tortilla briefly in a dry skillet or directly over a gas flame before filling — cold tortillas crack when rolled.
Don’t overfill or the burrito will be impossible to close. About ⅔ cup of filling per tortilla is ideal.
Tips:
Roll tightly and fold the ends in before completing the roll to keep everything contained.
Sear the assembled burrito seam-side down in the dry skillet for 1–2 minutes to seal it and add crisp texture.
Storage:
Assembled burritos keep in the refrigerator for up to 3 days, wrapped in foil. Reheat in the oven at 180°C / 350°F for 10–15 minutes. They also freeze well for up to 2 months.
Swaps:
Tofu scramble can be swapped for black beans or spiced chickpeas. Any tortilla size works.
Breakfast Burrito (Plant-based)
Ingredients:
Tofu Scramble Filling
- ½ block firm tofu, crumbled
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 1 garlic clove, minced
- ½ tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp nutritional yeast (optional)
- salt and pepper to taste
- 120 g (½ cup) black beans (optional)
- 120 g (½ cup) corn kernels (optional)
- 1 small tomato, diced (fresh)
- 2 tbsp ranch dressing (plus more for drizzling)
Burrito Assembly
- 2 large tortillas (burrito size)
- fresh parsley or cilantro, chopped (for garnish)
- hot sauce (optional)
Features:
Instructions:
- Sauté the Aromatics
Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Cook for about 5 minutes until softened and fragrant. - Cook the Tofu Scramble
Add the crumbled tofu. Sprinkle in ½ tsp turmeric, 1 tsp cumin, 1 tsp smoked paprika, 1 tbsp nutritional yeast if using, salt and pepper. Stir well to coat. Cook for 5–7 minutes until the tofu is golden and well seasoned. - Add Optional Veggies
If using, stir in 120 g (½ cup) black beans and 120 g (½ cup) corn kernels. Cook for another 2–3 minutes. - Finish with Ranch
Remove from heat and stir in 2 tbsp vegan ranch dressing. - Warm the Tortillas
Warm 2 large tortillas in a dry skillet for 30 seconds per side. - Assemble and Serve
Divide the tofu scramble between the two tortillas. Top with fresh diced tomato, a drizzle of extra ranch, and fresh cilantro. Fold into burritos and serve warm.
